Cooking dinner for my family at the end of a long workday can feel like a chore, despite my passion for homemade food and my ease in the kitchen. But I have found that certain things get me over the hump, resetting my perspective of the task from burden to pleasure. Turning up some music and pouring a glass of wine tend to shift my mood immediately. Knowing I can pull together a mouthwatering meal quickly while using few dishes seals the deal — and this recipe is exactly the kind I mean.

Boldly flavorful, here is a colorful and healthful dish of shrimp, crisp-tender green beans and red chilies in a sauce seasoned with Thai curry paste, fish sauce, ginger and garlic, served showered with a crunch of peanuts and a spray of fresh herbs. It feels like an exciting stir-fry, but it doesn’t need nearly as rapt attention because it is cooked — in about 30 minutes total — in the oven on a single sheet pan.

Serve it with a side of rice if you’d like — personally, I’ve become a fan of frozen brown rice, which cooks up fluffy and fresh-tasting in a flash.

Thai-Seasoned Roasted Shrimp With Green Beans, Chilies, Peanuts and Herbs

Active: 20 minutes | Total: 30 minutes

Servings: 4 to 5

½ cup unsalted raw peanuts

2 tablespoons peanut oil, or another neutral tasting oil, such as canola or grapeseed oil

1 tablespoon fresh lime juice

1 tablespoon fish sauce

1 tablespoon honey

2 teaspoons peeled and minced fresh ginger

1½ teaspoons Thai red curry paste

1 clove garlic, minced

1¼ pounds large shrimp (16-20 count), cleaned, tails-on

12 ounces haricot verts or thin green beans, trimmed

1 to 2 fresh, hot red chilies, such as a Red Thai, serrano or Fresno, seeded and thinly sliced

2 tablespoons torn or chopped fresh basil leaves

1 tablespoon torn or chopped fresh mint leaves

Preheat the oven to 425 F with the rack in the middle.

Place the peanuts onto a sheet pan and place in the oven until they are toasted and fragrant, about 4 minutes. Transfer the peanuts to a plate.

In a small bowl, combine the oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. Place the shrimp, green beans and chili peppers on the sheet pan. Drizzle with the sauce and toss to coat.

Roast for about 12 minutes, until the shrimp is pink and cooked through and the green beans are tender, tossing once or twice.

Serve sprinkled with the toasted peanuts, basil and mint.

Nutrition information: Calories: 290; Total Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 170 mg; Sodium: 530 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugars: 6 g; Protein: 29 g

Commenting is limited to Omaha World-Herald subscribers. To sign up, click here.

If you're already a subscriber and need to activate your access or log in, click here.

Load comments

You must be a full digital subscriber to read this article You must be a digital subscriber to view this article.

Your sports-only digital subscription does not include access to this section.

Upgrade to full digital for only $3 extra per month. If you need assistance, call us at (844) 466-1452 or e-mail owhdigital@ggl.bhmginc.com.

To start a new subscription or to add digital access to your print subscription, click Sign Up to join Subscriber Plus.

If you’re already a digital subscriber, Log In.

If you need other assistance, call (844) 466-1452 or email owhdigital@ggl.bhmginc.com.

Learn more about Subscriber Plus.